Description
A vibrant salad celebrating fresh veggies, crispy textures, and zesty dressings, perfect for any occasion.
Ingredients
Scale
- 4 small heads broccoli – cut into small florets
- 1 can chickpeas – drained
- 1 tbsp oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 4 stalks celery – finely chopped
- 1 bunch parsley – finely chopped
- 1 cup cooked farro
- 1 cup shelled pistachios – raw (salted)
- 2 tbsp dried cranberries
- 1/2 cup olive oil
- 1/3 cup balsamic vinegar
- 1 tsp maple syrup
- 2 tbsp tahini
- 1 garlic clove – minced
- Salt/pepper to taste
Instructions
- Preheat the oven to 400F degrees.
- Toss the chickpeas and broccoli in oil, salt, pepper, and garlic powder.
- Add the mixture to a sheet pan lined with parchment paper.
- Bake for 30-35 minutes until edges are crispy and everything is tender.
- Combine all dressing ingredients in a bowl and whisk until fully combined.
- In a large bowl, combine cooked broccoli and chickpeas with the remaining salad ingredients.
- Pour dressing over the salad and toss everything together until combined.
- Enjoy your deliciously satisfying bowl of Broccoli Crunch Salad!
Notes
Store leftovers in an airtight container for up to 3 days. Keep dressing separate until serving for freshness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg